1 lb red-skin potatoes, cut into 1 1/2 inch pieces
1 lb russet potatoes, peeled and cut into 1 1/2 inch pieces
2 big green onions
4 oz pancetta, cut in 1/4-inch cubes
3/4 c half and half or whipping cream
2 c finely shredded Gouda cheese ( 8 oz)
salt and freshly ground black pepper
Place potatoes in a large pot , cover with water and cook for 20-25 minutes or until tender. Drain, return potatoes to pot. Slice green onions, separating the white portions from the green tops. In a medium skillet saute the white portions of the onions with the pancetta over medium heat about 8 minutes or until pancetta is crisp. Stir occasionally. Drain off fat. Add half and half to cooked potatoes. Mash with a potato masher. Stir in 1 1/2 cups of cheese and pancetta mixture . Season to taste with salt and pepper.Transfer potato mixture to your favorite dish. Sprinkle with remaining 1/2 cup cheese and green tops of onions. Yield: 6-8 servings.